A classic meatloaf with a surprise: three hard-boiled eggs run through the middle, so almost every slice has a ring of egg in the center. It's an old idea (German cooks call it falscher Hase), dressed up with a bacon jacket and a BBQ glaze.
The potato wedges bake on the same pan for the last half hour, so the potatoes need no pan of their own.
Egg-Stuffed Bacon Meatloaf
- Total
- 2 hr 25 min
- Hands-on
- 45 min
- Makes
- 8 slices
Ingredients
Steps
Hard-boil 3 of the eggs: cover them with cold water by 1 inch, bring to a boil, turn off the heat, cover and leave 12 minutes. Cool them in ice water for 10 minutes, then peel.
Heat the oven to 375°F (190°C) and line a large sheet pan with parchment.
In a big bowl, mix the beef, cheddar, the 2 raw eggs, salt, pepper and garlic powder with your hands until just combined.
Press half the mixture into an oval on the pan. Line the 3 peeled eggs down the middle, end to end, then pack the rest of the beef over them into a smooth dome.
Drape the bacon over the dome, tucking the ends underneath, and brush it with the BBQ sauce.
Bake 75 to 90 minutes in total, until the center reads 160°F (71°C). Add the potato wedges around it for the last 30 minutes.
Rest 10 minutes, then cut straight down the middle so the slices show the eggs.
Before you start
- Make the hard-boiled eggs first (step 1); peeled eggs keep in the fridge for up to 2 days.
- Mix the meat gently and only until combined. Overworked meatloaf turns dense.
- Check the temperature in the thickest part of the meat, not in an egg.
Nutrition per serving (estimate)
- Calories
- 670
- Fat
- 44 g
- Saturated fat
- 17 g
- Cholesterol
- 240 mg
- Sodium
- 1,110 mg
- Carbohydrates
- 30 g
- Fiber
- 2 g
- Net carbs
- 28 g
- Sugar
- 7 g
- Protein
- 36 g
Estimated on 28 October 2026 from USDA FoodData Central values for the ingredients as listed. Salt and pepper added to taste and optional toppings aren’t included, and brands vary, so check your labels if you count carbs for a medical reason.
Lazy Plate · thelazyplate.com/egg-stuffed-bacon-meatloaf/
Tips
- If the bacon browns too fast, cover it loosely with foil for the last 20 minutes.
- Spoon off some of the fat before you add the wedges, so they crisp instead of frying in drippings.
Swaps that work
- For a lower-carb dinner, use a sugar-free BBQ sauce and roast green beans or cauliflower instead of potato wedges.
- Half ground beef and half ground pork makes a softer loaf.
- Swap the cheddar for pepper jack for a little heat.
Leftovers
Refrigerate leftovers for up to 3 days. Cold slices make good sandwiches; to reheat, warm slices at 350°F (175°C) for 10 to 15 minutes, until the center reads 165°F (74°C).
Questions
Why are the eggs hard-boiled first?
Raw eggs would run into the meat. Hard-boiled eggs stay whole and give the slices their ring of white and yellow.
Will the eggs turn rubbery?
They firm up a little more than a plain boiled egg, but the meat around them keeps them moist.
Can I make it ahead?
Shape and wrap it up to a day ahead, cover it and refrigerate. Add 10 to 15 minutes to the baking time, because it goes in cold.
Made it?
Tell us how it went